French Onion Soup
  • 4 lg or 6 med yellow onions (thinly sliced)
  • 6 TBSP real butter (3/4 of a cube)
  • 2 bay leaves
  • 2-3 cloves garlic (crushed)
  • ½ tsp kosher salt
  • ¼ tsp fresh cracked pepper
  • 2 TBSP flour
  • 4 cups beef broth
  • 4 cups chicken broth
  • ¾ cup white wine
  • 1 TBSP worcestershire sauce (a couple good dashes)
  • loaf french bread (cut into ¾ inch slices/one per bowl)
  • 1 block gruyere cheese (grated)
  1. Melt butter over med/low heat in heavy stock pot.
  2. Add onions and cook, stirring often, until soft and caramelized, for approx. 30-40 minutes.
  3. Add garlic, bay leaves, salt, and pepper and continue to cook for another 10-15 minutes.
  4. Stir in flour and cook for 10 minutes.
  5. Remove from heat, stir in wine.
  6. Place pot back over med heat, add beef & chicken stock, and worcestershire sauce. Bring to low boil, then reduce to simmer.
  7. Once soup is simmering, slice bread into ¾" slices and place on sheet pan. Bake for 10-15 minutes, turning over to toast both sides.
  8. Grate cheese and set aside.
  9. Ladle soup into broiler proof bowls and top with toasted bread slice. Top with a mound of grated cheese and place under broiler until cheese is melted and begins to brown.
  10. Use caution when removing hot bowls from broiler.
Recipe by Joy In Every Season at